Baked Artichoke Chicken- Courtesy of Staceysnacksonline.com

Tonight's recipe comes from staceysnacksonline.com. It's adapted from Donna Giblin's recipe, which won first prize on ABC's show The Chew. 
(Donnna's original recipe here: http://abc.go.com/shows/the-chew/recipes/artichoke-chicken-donna-giblin)

While it takes an hour for this meal to bake, the prep is SO quick and easy and the result is so satisfying, it really makes a perfect, family-friendly meal, wait and all. It even got my toddler's stamp of approval, which is really saying something (when the chicken started baking, she said, "Ooooh! Mommy! I smell something really good." She was pleased when I told her it was her dinner). 

This is definitely one I'll be making again and would recommend to friends. It would go nicely with a side salad and/or your favorite rice (I didn't get my act together enough to make a side- grumpy, whining, screaming, and crying children kept me from it. Oh, well. There's always next time).

I used red wine for my first time making this, though I'd be interested to try this recipe with white and see whether I like that better. I'd also love to experiment with different kinds of mustard (I used brown, as instructed, but Stacey used French tarragon mustard, which sounds amazing). There's a lot of fun you could have tweaking this recipe, which is good for keeping things interesting.

Baked Artichoke Chicken:
 

4 lbs. chicken legs and thighs, w/ skin (I used just thighs)  
1 cup artichoke hearts, halved (I used canned)  
1 medium onion, cut into pieces same size as the artichokes  
1 pound white button mushrooms (halved or quartered)  
2 tablespoons brown mustard 
2-3 cloves garlic, minced  
1/4 cup olive oil  
1/4 cup red wine vinegar  
1/4 cup red or white wine (you could also sub in chicken stock)  
1/4 teaspoon dried basil  
1/4 teaspoon dried thyme  
1/4 teaspoon dried tarragon  
1 bay leaf  
kosher salt and pepper (to taste)

1. Preheat oven to 350F-375F, depending if you like crispy skin or not (I like crispy and did 375).
2. Place artichokes, onions and mushrooms on the bottom of a large oven-safe pan or baking dish.  
3. Place chicken pieces on top of the vegetables.  
4. Mix the mustard with the rest of the ingredients and pour over chicken. 
5. Season w/ kosher salt & pepper. 
6. Bake about 1 hour, basting the pieces once or twice.  
Voila! Eat up!